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Ribollita

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Recipe

 

Yield

6 servings

Prep

20 min

Cook

40 min

Ready

60 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
5 ½ cups chicken broth
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½ cup white wine
dry
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8 ounces chicken wings
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7 tablespoons olive oil
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1 cup leeks
chopped
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2 cups onions
chopped
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1 cup carrots
chopped
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1 cup celery
chopped
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¾ cup sweet red bell peppers
chopped
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¾ cup green bell peppers
chopped
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1 small yellow summer squash
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1 small zucchini
sliced
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2 cups cabbage
diced
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2 cups spinach
cooked
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1 tablespoon oregano
dried
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1 x salt and black pepper
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1 can tomatoes
plum, drained
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1 can red kidney beans
dark
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7 slices bread
white, very thin
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2 tablespoons garlic
minced
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cup Parmesan cheese
grated, fresh
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Ingredients

Amount Measure Ingredient Features
1.3 l chicken broth
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118 ml white wine
dry
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231.2 ml/g chicken wings
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105 ml olive oil
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237 ml leeks
chopped
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473 ml onions
chopped
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237 ml carrots
chopped
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237 ml celery
chopped
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177 ml sweet red bell peppers
chopped
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177 ml green bell peppers
chopped
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1 small yellow summer squash
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1 small zucchini
sliced
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473 ml cabbage
diced
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473 ml spinach
cooked
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15 ml oregano
dried
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1 x salt and black pepper
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1 can tomatoes
plum, drained
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1 can red kidney beans
dark
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7 slices bread
white, very thin
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3E+1 ml garlic
minced
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79 ml Parmesan cheese
grated, fresh
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Directions

  1. In a large saucepan, combine the stock, wine and chicken Bring to a boil, reduce the heat and simmer for 25 minutes. Strain the stock, discarding the winds (or reserving them for another use) and set aside.
  2. Preheat the oven to 350℉ (180℃).
  3. Heat 5 tablespoon of the oil in a large skillet. Add the leeks, onions, carrots, and celery. Sauté until slightly wilted, 10 minutes. Add the red and green peppers and sauté another 5 minutes. Then add the yellow squash, zucchini, and cabbage, and cook another 10 minutes.
  4. Remove the skillet from the heat. Add the spinach, oregano, salt, pepper, tomatoes, and kidney beans.
  5. Cut the crusts off the bread and lightly toast the slices.
  6. Spread half the vegetable mixture in the bottom of a large Layer the toast next, and then top with the remaining vegetable mixture.
  7. In a small skillet, heat the remaining 2 tablespoon olive oil. Add the garlic and sauté until lightly browned. Spoon the garlic over the vegetables.
  8. Add the reserved stock to the cassarole, and sprinkle with the Bake for 40 minutes. Serve piping hot.


* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 499g (17.6 oz)
Amount per Serving
Calories 44851% from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 667mg 28%
Total Carbohydrate 13g 13%
Dietary Fiber 5g 20%
Sugars g
Protein 37g
Vitamin A 113% Vitamin C 108%
Calcium 19% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
 

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